Feta Cheese vs Rabacal Cheese

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

What Is Rabacal Cheese?

Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.

What's the Difference Between Feta Cheese and Rabacal Cheese?

• Origin: Feta Cheese (Greece), Rabacal Cheese (Portugal)
• Texture: Feta Cheese (Soft, white, aged in brine), Rabacal Cheese (semi-hard, artisan)
• Rind: Feta Cheese (None), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Feta Cheese (Sharp to mild), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Feta Cheese Taste Like Rabacal Cheese?

Feta Cheese reads as sharp to mild, while Rabacal Cheese brings smooth character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Feta Cheese for Rabacal Cheese?

In most recipes, Feta Cheese and Rabacal Cheese can be swapped with reasonable results. Both are goat and sheep-milk cheeses, so the base character carries over. Expect soft, white, aged in brine bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Feta Cheese reads as sharp to mild while Rabacal Cheese brings smooth notes.

Which Is Better, Feta Cheese or Rabacal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Feta Cheese the same as Rabacal Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Rabacal Cheese comes from Portugal.

Is Feta Cheese similar to Rabacal Cheese?

Somewhat. They share a goat and sheep-milk base but diverge in texture and flavor.

Can I substitute Feta Cheese for Rabacal Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Feta Cheese taste like Rabacal Cheese?

Feta Cheese reads as sharp to mild, while Rabacal Cheese is smooth. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

What is Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.

Which should I choose, Feta Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Rabacal Cheese is semi-hard, artisan.